Grab-and-Go

In for a Treat: Find Out What Elements Will Help Produce a Winning Dessert Menu

Desserts can boost a restaurant’s bottom line—60% of operators say sweet menu items have helped drive profits at their eatery.1 With 56% of consumers reportedly ordering food instead of dining on-premises—or having stopped going to restaurants altogether2—operators may find customers have a growing appetite in the coming months for desserts that can be eaten on the go.

Grab-and-Go Breakfast Inspiration

Grab-and-go breakfast items can satisfy customer cravings for convenience—but to make sales soar, operators need to include the right elements.

How to Use Sweet Treats to Help Drive Profits

An enticing dessert menu can translate into higher sales — if restaurants are able to offer sweet treats that deliver what consumers want.

Care Package: What Sustainable Packaging Means for the Vending and Micro Market Sector

Consumers want sustainable options—which micro market and vending service providers can supply via recycled, compostable and other types of packaging.

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More in Grab-and-Go

Grab-and-Go Breakfast Inspiration

Grab-and-go breakfast items can satisfy customer cravings for convenience—but to make sales soar, operators need to include the right elements.

How to Use Sweet Treats to Help Drive Profits

An enticing dessert menu can translate into higher sales — if restaurants are able to offer sweet treats that deliver what consumers want.

Care Package: What Sustainable Packaging Means for the Vending and Micro Market Sector

Consumers want sustainable options—which micro market and vending service providers can supply via recycled, compostable and other types of packaging.

In for a Treat: Find Out What Elements Will Help Produce a Winning Dessert Menu

Desserts designed to be eaten on the go can help restaurants meet the consumer demand for convenient sweet snacks—after meals and at other times.

How Noncommercial Operators Can Maximize Sales With Prepackaged Snacks

The demand for prepackaged snacks rose during the pandemic. Offering them after it will potentially increase healthcare and hotel operators’ sales.

Bite to Treat: Building the Best Between-Meal Snack Menu

Consumers’ taste for snacks has increased—find out how you can meet the demand for between-meal menu items.

Labor Challenges and the Impact They’re Having on the Road to Recovery

Commercial and noncommercial foodservice sales seem poised to increase—if labor issues don’t derail operations and profitability.

Time-Tested: Which Pandemic Practices Could Become Permanent?

Find out what adjustments operators across the country made during the pandemic—and how those moves are now helping them increase business.

Power Breakfast: What Consumers Want (Now) from This All-Important Meal

Discover which flavor, format and other breakfast trends today’s consumers want commercial and noncommercial foodservice, micro market and vending operators to provide.

Under Wraps: What’s Next for Off-Premises Packaging?

Restaurants met evolving off-premises packaging needs last year. But are they ready to address new outdoor dining demands this summer?

All in Good Time: What Makes for a Winning LTO in 2021?

The pandemic has altered operators’ approach to limited time offers. Find out why—and what consumers want from LTOs now.

Sunny-Side Up: Breakfast Rises and Shines to Meet Growing Demand for Delivery

Restaurants are scrambling to meet growing consumer demand for breakfast delivery. Learn how operators are bringing delivery to the morning daypart.

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